This peach tomato salad is packed with fresh sweet corn, drizzled with a bright basil vinaigrette and finished with crunchy toasted quinoa. Refreshing, vibrant, and ideal for late-summer produce.
Who else can’t get enough of summer produce?
I’m definitely still in summer mode.
We eat seasonally at home, and right now our weekly farm box is overflowing. The kids love fruit, and I grill almost every summer vegetable I can. When it comes to sweet corn, I go wild—Pennsylvania corn has been outstanding this year. I grill a bunch of ears at once and could happily eat corn for dinner.
But I like to dress things up a bit: assemble the best produce into a simple, gorgeous plate. This salad hits sweet and savory notes with crisp, juicy texture—peaches, tomatoes and corn are at their peak. I usually slice corn right off the cob and use it raw for a super-sweet, crunchy bite, though grilling the ears first is delicious too.
The peaches are juicy and the cherry tomatoes taste like candy—truly summer magic. I drizzle the salad with a fresh basil vinaigrette that’s lively and herb-forward; it’s a great alternative to pesto when you want a lighter dressing. Finish everything with buttery toasted quinoa for an addictive crunch.
To make the quinoa topping, use already-cooked quinoa and warm it in a nonstick pan with a little butter until it crisps. That crunchy texture on top of soft fruit and crisp corn is wonderful—add a handful of fresh herbs like basil or chives for extra brightness.
Oh my word, it is delicious.
It’s also a smart way to use leftover quinoa. I like to finish the salad with extra basil or chopped chives; the herbs add a fresh, lively note that complements the fruit and corn.
Make this salad while corn and stone fruit are still at their best. We have only a few weeks left of peak corn and tomatoes before fall produce takes over. This dish is light enough for a simple lunch but pairs beautifully with grilled steak or chicken. Grilled sourdough on the side is a great addition.
Peach Tomato Salad with Sweet Corn and Crispy Quinoa
Peach Tomato Corn Salad
2 to 4 people
Ingredients
- ⅓ cup cooked quinoa
- 1 to 2 tablespoons unsalted butter
- Kosher salt and pepper
- 1 cup cherry tomatoes, halved
- 2 beefsteak or heirloom tomatoes, chopped
- 3 peaches, sliced
- 3 ears of corn, kernels cut off
- 3 tablespoons freshly chopped chives
Basil Vinaigrette
- 1 cup tightly packed basil leaves
- 1 garlic clove, minced
- 1 tablespoon lemon juice
- ½ tablespoon apple cider vinegar
- Big pinch kosher salt and pepper
- ⅓ cup extra virgin olive oil
Instructions
- Make the basil vinaigrette: combine basil, garlic, lemon juice, apple cider vinegar, salt, pepper and olive oil in a blender or food processor and blend until smooth. Refrigerate any extra for 3–4 days.
- Toast the quinoa: melt butter in a nonstick pan over medium heat. Add the cooked quinoa with a pinch of salt and pepper and cook, tossing occasionally, until golden and crisp. Start with 1 tablespoon of butter and add more if needed to get it crunchy.
- Assemble the salad: arrange peaches, tomatoes and corn on a serving plate. Season with salt and pepper and drizzle with basil vinaigrette. Top with the crispy quinoa and chopped chives. Serve immediately.
- Note: the quinoa will soften if left on the fruit, so keep it separate until right before serving if preparing ahead.
That’s a framer.